What is it about?
The consumption of pigmented rice has been associated with improved health due to the presence of bioactive compounds. However, the control of the drying process is essential for the maintenance of grain quality during storage. Few reports exist on black rice structure and cooking quality as a function of post-harvest conditions. The present work provides scientific support on how drying temperature impacts black rice quality.
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Why is it important?
This work reports the glass transition temperature of the grains as a parameter for the formation of fissures in the grains during drying, which were confirmed by electron microscopy images. In addition, it shows the impact of these fissures on cooking properties and head rice yield.
Perspectives
We hope with this article to reach the industrial sector through the relevant information about the drying process in the post-harvest of black rice. Above all, we wish readers a good grasp of this article and hope that it will serve as a basis for further study.
Gustavo Heinrich Lang
Universidade Federal de Pelotas
Read the Original
This page is a summary of: Influence of drying temperature on the structural and cooking quality properties of black rice, Cereal Chemistry, June 2018, Wiley,
DOI: 10.1002/cche.10060.
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